Thai Chicken Salad

Thai Chicken Salad

Mint, cilantro, and lime combine to give this Thai Chicken Salad plenty of Asian flair. Served over crispy wontons, it’s so much better than takeout!

Thai Chicken Salad
Makes about 7 cups
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Ingredients
  1. 1 (10-ounce) bag angel hair coleslaw
  2. 3 cups chopped cooked chicken
  3. 1 red bell pepper, chopped
  4. ½ cup chopped roasted salted peanuts
  5. ½ cup sliced green onion
  6. ¼ cup chopped fresh mint
  7. ¼ cup chopped fresh cilantro
  8. Lime Vinaigrette (recipe follows)
  9. 25 wonton wrappers
  10. 1 tablespoon olive oil
  11. 1 teaspoon kosher salt
Instructions
  1. In a large bowl, stir together coleslaw and next 6 ingredients. Add Lime Vinaigrette, stirring to combine.
  2. Preheat oven to 400°. Spray a large baking sheet with nonstick cooking spray.
  3. Place wonton wrappers in a single layer on prepared pan. Brush with olive oil, and sprinkle with salt. Bake for 5 minutes or until golden brown. Let cool on pans for 10 minutes. Serve with chicken salad.
Notes
  1. This salad is best served immediately.
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Lime Vinaigrette
Makes about ¾ cup
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Ingredients
  1. ½ cup rice vinegar
  2. ⅓ cup vegetable oil
  3. 1 tablespoon fresh lime juice
  4. 2 teaspoons Sriracha sauce
  5. ¾ teaspoon salt
  6. ½ teaspoon garlic powder
  7. ½ teaspoon sugar
  8. ¼ teaspoon ground black pepper
Instructions
  1. In a small bowl, whisk together all ingredients. Cover and refrigerate up to 3 days.
Paula Deen Magazine https://www.pauladeenmagazine.com/